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Inoculating with yeast to acidify

A non-Saccharomyces yeast, Laktia,  can naturally acidify white and red musts by converting a small amount of sugar into lactic acid at the start of alcoholic fermentation. This is a new way to acidify wine.

The article is published with the permission of La Vigne

TAP-ANG Levure

Published Mar 3, 2020